India’s fusion sushi craze sparks call to ‘save’ Japanese dish from tandoori cooking and fate of Nepal’s momos

India’s love for Japanese flavours means innovative chefs are creating sushi with spices and fried foods to make them more friendly to the Indian palate

Former Japanese prime minister Shinzo Abe was once served Indian fusion sushi at a state dinner

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Many of India’s chefs – always open to culinary innovation – are now turning their attention to sushi. Photo: SCMP

Published: 10:30am, 12 Oct 2021Updated: 11:57am, 12 Oct 2021

From five-star hotels to stand-alone restaurants and streetside cafes, Japanese cuisine is catching on in India as more of the country’s food lovers and chefs experiment with sushi and other favourites.

The growing popularity can be seen in famed Japanese food brand Kikkoman’s recently announced plans to make its soy sauce the “ketchup of India”, and the opening of the first Indian outlet last year of CoCo Icihibanya – Japan’s largest curry restaurant chain – near New Delhi, which has attracted a loyal clientele by tweaking its recipes to appeal to Indian palates and dietary preferences.

Indeed, many of India’s chefs – always open to culinary experimentation – are now turning their attention to sushi, the handcrafted Japanese dish traditionally made of vinegared rice, seafood and vegetables.

In New Delhi, Asia fusion restaurant Pa Pa Ya has added different sauces, like spicy mayo, as well as dehydrated spinach and mangoes to make their sushi “more Indian-palate friendly”.

Youmee, another city eatery, incorporates non-traditional ingredients such as cream cheese, avocado, pickled vegetables, and fresh fruit, while The Fatty Bao has sought to turn the whole concept on its head with iterations such as the sushi sandwich, sushi taco and sushi pita pocket using ingredients like cheesy beef, miso lotus root, fried garlic chips and mackerel.